izmit kocaeli

43- innovative and creative kitchens project

Project Owner: İzmir Kocaeli Vocational and Technical Anatolian High School

Project No: 2018- 1- TR01 – KA102 - 052313

Number of Participants: 12

This Project entails 10 Turkish students from Yavuz Vocational Highschool in Kocaeli take training on professional kitchen environment in IBIS Accord BERLIN between 21
April and 4 May.

There has been an increasing awareness and eagerness in consuming healthy food and learning local and foreign flavors worlwide with many improvements in the field of
food and beverage industry. The aim of our project is to help Food and Beverage students become up to date about these improvements and help them transfer learned skills to practice.

ARDA Bratung&Bildung and our institution is preparing nowadays for neccessary arrangements and very excited for the upcoming project.

To-Do list

First Group (Artizan Bread Practises)

Flights from Turkey to abroad and arrival to hotel.
Individual orientation and city promation

Equipments used in Bread making
Flour varieties which are used in Bread making
Fermantation Methods
Bread baking techniques(dry temparature,humid environment,pan and sheet iron)
Storage and preservation methods

3rd Day

What kind of flour is used for which kind of bread?
How to mix bread dough?
Kneading and fermentation

4th Day

Sour dough
What is the difference of sour dough bread from other bread?
Bread making with industrial and sour dough variaties

5th Day

How to make German Bread
Types of German Bread and how to make

Social and Cultural activities at the weekend

SECOND WEEK

6th Day

Making German cake
Laugenbröthen German Bread and making small german bread for breakfast